College of Bioengineering, Jimei University, Xiamen 361021, PR China.
Food Chem. 2012 Dec 15;135(4):2604-11. doi: 10.1016/j.foodchem.2012.06.121. Epub 2012 Jul 13.
The concentrations of seven biogenic amines (BA) were simultaneously determined in 74 samples of fish, squid and octopus, by the method of HPLC coupled with pre-column derivatisation. The relationship between the formation of BA in aquatic products and the growth of microbial flora during storage was also investigated. Results showed that putrescine, cadaverine, histamine and tyramine were the dominant BA in the studied samples, but the concentrations of histamine and tyramine were mostly less than 50 and 100 mgkg(-1), respectively. Freezing can effectively prevent the formation of BA, but the levels of putrescine, cadaverine, histamine and tyramine significantly increased (p<0.05) during storage at 4 and 25°C. The growth of mesophilic or psychrophilic bacteria in blue scad and octopus strongly and positively correlated with the formation of amines (such as putrescine, cadaverine, histamine and tyramine) during storage, except for histamine in octopus.
采用 HPLC 柱前衍生法同时测定了 74 份鱼、鱿鱼和章鱼样本中的 7 种生物胺（BA）的浓度。还研究了水产品中 BA 的形成与贮藏过程中微生物菌群生长之间的关系。结果表明，腐胺、尸胺、组胺和酪胺是研究样本中主要的 BA，但组胺和酪胺的浓度大多低于 50 和 100mgkg(-1)。冷冻可以有效地防止 BA 的形成，但在 4 和 25°C 下储存时，腐胺、尸胺、组胺和酪胺的水平显著增加（p<0.05）。在蓝鲹和章鱼中，中温或嗜冷细菌的生长与贮藏过程中胺（如腐胺、尸胺、组胺和酪胺）的形成呈强烈正相关，章鱼中的组胺除外。
